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Thermador PRD364NLGU オーナーマニュアル

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English 35
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
FOOD ITEM
RACK 
NUMBER
OVEN 
MODE
CONTROL 
TEMPERATURE 
SETTING
APPROXIMATE 
COOKING TIME
SPECIAL 
INSTRUCTIONS 
AND TIPS
BEEF
Ground Beef 
Patties, 1/2” 
(12.7 mm) thick 
5 
BROIL or 
CONVEC 
BROIL
BROIL or 
CONVEC BROIL
15 – 20 minutes 
Broil until no 
pink in center 
T-Bone Steak 
4 
BROIL or 
CONVEC 
BROIL
BROIL or 
CONVEC BROIL 
12 – 20 minutes 
Time depends on 
rareness of steak 
Flank Steak 
4 
BROIL or 
CONVEC 
BROIL
BROIL or 
CONVEC BROIL 
12 – 20 minutes 
Rare to medium 
rare 
Rib Roast 
3 
ROAST or 
CONVEC 
ROAST
425°F (220°C) 
to start
325°F (165°C) 
to finish 
20 – 25 min/lb 
Small roasts take 
more minutes per 
pound; reduce time 
by using Convection 
Roast
BREADS
Toast, Garlic 
Bread, etc.
5
BROIL
BROIL
1 – 2 minutes
Broil until brown
POULTRY
Boneless, Skinless 
Chicken Breasts 
4 
BROIL or 
CONVEC 
BROIL
BROIL or 
CONVEC BROIL 
20 – 25 minutes 
Cook until juices are 
clear 
Chicken Thighs 
3 
BROIL or 
CONVEC 
BROIL
BROIL or 
CONVEC BROIL 
25 – 30 minutes 
Remove skin; Cook 
until juices are clear 
Half Chickens 
3 
BROIL or 
CONVEC 
BROIL
BROIL or 
CONVEC BROIL 
30 – 45 minutes 
Turn with tongs; 
Cook until juices are 
clear 
Roast Chicken 
2 
ROAST or 
CONVEC 
ROAST
375°F (190°C) 
75 to 90 minutes 
Do not stuff; reduce 
time by using 
Convection Bake 
Turkey 
2 
ROAST or 
CONVEC 
ROAST
325°F (163°C)
20 to 25 min/lb 
Do not stuff; reduce 
time by using 
Convection Bake